Harvest Spinach and Apple Chicken Salad State(Virginia) Child Nutrition Agency Developed Recipe

Harvest Spinach and Apple Chicken Salad State(Virginia) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Crisp spinach and Romaine salad with apples, cheddar cheese, dried cranberries, and teriyaki grilled chicken strips.
NSLP/SBP CREDITING INFORMATION
1 salad provides 2 ½ oz equivalent meat, ⅝ cup fruit, and 1 cup dark green vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4 from 4 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Instructions
 

  • Bake teriyaki chicken according to package directions.
    Critical Control Point: Heat to 165 °F for at least 15 seconds.
  • Cut the chicken into ½-inch slices (if not already done), then refrigerate, allowing the chicken to chill.
    Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Wash Romaine lettuce.
  • Dice apples into ½-inch cubes and soak in a combination of lemon juice and water to keep from discoloring.
  • While apples are soaking, arrange the desired number of serving containers on a prep table.
  • Drain the apples using a colander, then place them on a sheet tray and allow to air dry.
  • Combine spinach and romaine in a bowl and hand-mix using gloves.
  • Portion 2 cups (3.9 oz) of the salad mixture into each serving container.
  • Arrange 2 ¼ oz of diced chicken, 1 Tbsp shredded cheddar, 1 Tbsp dried cranberries and 2 oz of diced apples on each salad.
  • Cover and refrigerate until service.
    Critical Control Point: Hold for cold service at 41 °F or lower.

Nutrition INFORMATION

Harvest Spinach and Apple Chicken Salad State(Virginia) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
1 salad
Calories
241
Total Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
41
mg
14
%
Sodium
 
430
mg
19
%
Total Carbohydrate
 
25
g
8
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
11
g
12
%
Protein
 
17
g
34
%
Calcium
 
203
mg
20
%
Iron
 
3
mg
17
%
N/A=data not available
*Marketing Guide
50 Servings:
Baby spinach, fresh leaves, ready-to-use: 8 lb
Romaine lettuce, untrimmed: 6 lb 7 oz
Apples, fresh, 125-138 count: 6 lb 14 oz
100 Servings:
Baby spinach, fresh leaves, ready-to-use: 16 lb
Romaine lettuce, untrimmed: 12 lb 13 oz
Apples, fresh, 125-138 count: 13 lb 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #3: Complex.
Yield / Volume
50 Servings:
About 50 salads.
About 3 gal 2 cups salad mix; 7 lb ½ oz chicken; 1 gal 2 qt 1 cup diced apples; 3 cup 2 Tbsp cheese; 3 cup 2 Tbsp dried cranberries.
Each salad will have about 2 cups salad mix, 2 ¼ oz chicken, ½ cup diced apples, 1 Tbsp cheese, 1 Tbsp dried cranberries.
100 Servings:
About 100 salads.
About 6 gal 1 qt salad mix; 14 lb 1 oz chicken; 2 gal diced apples; 1 qt 2 ¼ cup cheese; 1 qt 2 ¼ cup dried cranberries.
Each salad will have about 2 cups salad mix, 2 ¼ oz chicken, ½ cup diced apples, 1 Tbsp cheese, 1 Tbsp cranberries.